About this recipe: The only fat in this pumpkin bread is the trace amounts from the eggs. It's moist and delicious. Serve on its own, for dessert, elevenses or afternoon tea.
This is a great pumpkin bread recipe. I used two whole eggs and the other two I only used the egg whites and it still turned out great. Next time I will reduce the sugar by 1/2 cup to make it even healthier :-) - 23 Sep 2002 (Review from Allrecipes US | Canada)
I was very happy to find a healthy recipe and still have the bread be very moist and tasty! This recipe is also very versatile for substitutions. I changed a few things just for my personal diet. I followed the advice of another reviewer and used two egg whites in place of two of the eggs. I eliminated totally one cup of the sugar and replaced one with brown sugar (i.e. 1 cup white, 1 cup brown) and the recipe was still sweet enough for me. I also, baked it in a bundt pan for 55 minutes. After it cooled I inverted it onto a decorative plate and sifted a small amount of confectioner's sugar over the top, it was a huge hit and guest couldn't believe how low fat it was and still tasted great! Thanks for the recipe! - 02 Feb 2004 (Review from Allrecipes US | Canada)
We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will absorb the moisture from the bread slice. Just be sure to change out the slice daily. Great recipe! - 24 Dec 2005 (Review from Allrecipes US | Canada)